Fish Quick Asian

Chargrilled salmon salad

Name: Luke Nguyen's salmon salad recipe
Yield: 4
Cuisine: /asian
Ingredients: 300g store-bought pickled vegetables (we used daikon, cucumber and red Asian eschalots); 500.00 ml loosely packed picked watercress; 250.00 ml loosely packed mint; 125.00 ml loosely packed mint; 250.00 ml loosely packed Vietnamese mint leaves (from Asian grocers); 1 tsp fried garlic; 20.00 ml roasted peanuts, crushed; 20.00 ml crispy shallots; 1 bird’s-eye chilli, thinly sliced; 4.00 garlic cloves, crushed; 50.00 ml fish sauce; 4 (200g each) boneless salmon pieces, skin on (see notes); 60ml fish sauce; 60ml rice vinegar; 40.00 ml caster sugar; 2 garlic cloves, finely chopped; 1 bird’s-eye chilli or to taste, thinly sliced; 40.00 ml lime juice

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by delicious. team

delicious. team

Dec 15, 2024

"This is one of my favourite summer salads - colourful, textural and with such complex, vibrant flavours. It's a dish I could easily eat once a week." – Luke Nguyen. This recipe is by Luke Nguyen

What you need to know before you start

You’ll need to set aside 30 minutes to allow the salmon to marinate at room temperature. While the flavours infuse with the fish, use this opportunity to prepare the homemade nuoc cham sauce. In fact, you can even make the dressing the day before, as the longer it stands, the more flavour will be imparted in the sauce. This recipe is cooked on the barbecue, but if you don’t have access to one, you can use a chargrill pan or a large frypan.

This salad calls for boneless salmon pieces with the skin on. If you’re pinboning the fish yourself, you will need fish boning tweezers, a steady hand and some patience. You can also ask your fishmonger for assistance when purchasing the salmon.

Why is this the best chargrilled salmon and pickled vegetable salad?

This fresh and vibrant salad is the perfect centrepiece for your next barbecue, Christmas feast or family get-together. Chargrilling salmon over a barbecue imparts a beautiful smoky flavour and creates a super-crispy skin. Cooking over an open flame also enhances the flavour profile of the salmon.

The fish is served alongside a traditional Vietnamese dipping sauce called nuoc cham. Sweet, sour, salty and spicy, it perfectly complements the charred and barbecued flavours of the salmon. Don’t be afraid to add more chilli if you like! Match a large batch and store it in the fridge to serve with other grilled meats and seafood.

How long should salmon be cooked on the grill?

For this recipe, 200g portions of salmon pieces are cooked on a barbecue or a chargrill pan set to high for 3 to 4 minutes. The fish should be charred on the outside and slightly firm on the inside. If you prefer your salmon well done, cook it for a further 1 minute on either side.

How to pick out the best salmon

If selecting a whole fish, look for bright, shiny skin and clear, bright eyes. Whatever type of fish you choose, the flesh should be vibrant and consistent in colour, whether it’s white, pink, red, or orange (depending on the species). The flesh should be firm to touch, and not mushy or slimy. Fresh fish should have a mild ocean-like smell, not a strong or fishy odour.

What ingredients you’ll need

Boneless salmon pieces, skin on: The hero of the dish. We choose skin-on portions for that lovely crispy texture and to keep the flesh moist. You can also use any of your favourite varieties of farmed or wild-caught fish, such as ocean trout, barramundi, blue-eye trevalla or snapper.

Store-bought pickled vegetables: These tangy vegetables beautifully contrast the rich, delicate flavours of the salmon while adding crunch. If you can’t find pickled vegetables, you can use thinly sliced fresh cucumber, radishes or carrots.

Watercress: This leafy vegetable is part of the cabbage family. It adds a peppery flavour and vibrant freshness.

Perilla or shiso leaves: The aromatic and herbal notes of perilla or shiso leaves enhances the dish's complexity.

Mint and Vietnamese mint leaves: Both varieties of fresh mint leaves provide a refreshing, cooling contrast that balances the rich flavours of the salmon. You can find Vietnamese mint leaves at Asian grocers and specialty greengrocers.

Fried garlic: When fried, garlic contributes a crunchy texture and savoury umami boost that elevates the whole dish.

Roasted peanuts: Roasted peanuts add a nutty flavour and crunch.

Crispy shallots: Often found in Asian dishes, these golden fried onions impart a warm, sweet and salty flavour.

Bird’s-eye chilli: This spicy little chilli is used in both the salmon marinade and the nuoc cham dressing to give it some kick.

Garlic cloves: Also used in both the marinade and the dressing, garlic imparts a robust aroma.

Caster sugar: The fine granules of caster sugar dissolves evenly in the marinade and dressing for sweetness.

Fish sauce: Fish sauce is a staple in many Southeast Asian cuisines. It has a strong savoury and slightly briney flavour, with a pungent kick that adds depth to the salmon marinade and nuoc cham dressing.

Rice vinegar: Rice vinegar in the nuoc cham contributes a mild, tangy acidity that brightens the sauce.

Lime juice: The juice of the lime imparts a zesty finish to brighten the sauce.

Do you grill salmon directly on the grill or in foil?

In this recipe, we choose to grill the salmon directly on the grill. Be sure to lightly grease the barbecue or chargrill pan and set it to high. Some may choose to use foil if cooking salmon without the skin, in the oven or if you don’t want grill marks.

How to store leftover chargrilled salmon and pickled vegetable salad

Got leftovers? Store each element of the dish separately and undressed for best results. Place the salmon in an airtight container in the fridge and consume within 2 to 3 days. If you’d like, add some additional fresh herbs to the salad and an extra squeeze of lime juice to the nuoc cham to freshen it up.

How to serve with chargrilled salmon and pickled vegetable salad

Perfect for summer alfresco dinner parties, barbecues, Christmas gatherings and family lunches, plate up this chargrilled salmon salad on a serving platter topped with all the accompaniments. Pair it with a side of steamed white rice, couscous or leafy greens.

To complete your feast, an Asian-style slaw, cold potato salad or broccolini with kimchi dressing would make excellent accompaniments.

Drink pairings with chargrilled salmon and pickled vegetable salad

If you’re opting for something alcoholic, a white wine like a crisp sauvignon blanc or a chardonnay pairs beautifully with the dish, enhancing the salmon's richness and balancing the acidity of the pickled vegetables. A sparkling water with a splash of lime also goes down a treat.

If you love our chargrilled salmon and pickled vegetable salad recipe, try this

Got the barbecue going this summer? Try your hand at some of our other grilling favourites:

300g store-bought pickled vegetables (we used daikon, cucumber and red Asian eschalots)
2 cups loosely packed picked watercress
1 cup loosely packed small perilla or shiso leaves (from Asian and specialty grocers)
1/2 cup loosely packed mint leaves
1 cup loosely packed Vietnamese mint leaves (from Asian grocers)
1 tsp fried garlic
1 tbs roasted peanuts, crushed
1 tbs crispy shallots
1 bird’s-eye chilli, thinly sliced

Marinade

2 garlic cloves, crushed
2 garlic cloves, crushed
2 1/2 tbs fish sauce
4 (200g each) boneless salmon pieces, skin on (see notes)

Nuoc cham dressing

1/4 cup (60ml) fish sauce
1/4 cup (60ml) rice vinegar
2 tbs caster sugar
2 garlic cloves, finely chopped
1 bird’s-eye chilli or to taste, thinly sliced
2 tbs lime juice

Method

1.

To marinate salmon, place all ingredients except salmon in a large bowl and whisk until sugar has dissolved. Add salmon and toss to coat. Marinate for 30 minutes, at room temperature.
2.

Meanwhile, to make nuoc cham, place sauce, vinegar, sugar and 1/2 cup (125ml) water in a small saucepan over medium heat. Cook, stirring continuously, for 2-3 minutes, until just before a simmer. Remove from the heat and set aside to cool slightly. Stir in garlic, chilli and lime juice. Set aside until ready to serve.
3.

Preheat a lightly greased barbecue or chargrill pan to high. Cook salmon, turning occasionally, for 3-4 minutes, until charred and cooked to medium, and flesh springs back when touched. Rest for 5 minutes, then flake the flesh into a large bowl. Add pickled vegetables and half the nuoc cham with leaves and herbs. Season to taste and toss to combine.
4.

Transfer to a large serving platter and scatter with fried garlic, peanuts, crispy shallots and sliced chilli to serve.

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Recipe Notes

You can also use cooked crab meat (mud, blue swimmer or spanner) instead of salmon. Leftover nuoc cham can be stored, tightly sealed in a jar in the fridge, for up to 5 days. You can also use it as a dipping sauce, in noodle and rice dishes or to accompany grilled meats.